TomBeer making day. An extract Scottish Ale 80. Pale DME, Caramel 40Land 120L, Chocolate Malt, and Kent Goldings plus some leftover Saaz.
It was around 36-43 hours for the beer to get actively fermenting at less than 60F / 15.5C with US-05 yeast. Looked like about 20 mm of krausen on top and the Speidel was bubbling about every 3 seconds.
